Spelt and Apple Scones. Špaldovo-jablkové scones.

So after 4 years of saying ´Yes, we will go to Germany soon.´, we finally did. We have managed to book 3 different flight ticket, book a hotel in the city centre of Berlin and plan a trip together with our best mate from Slovakia.

We got back a few days ago,but let me tell you, I am still in the german mode. Rye bread every morning, apple picking, walnut cracking, Oktoberfest, beautiful sunny days, walking through apple fields, Apple Fest, getting lost in the street of Berlin, discovering beautiful foodie places with irresistible food, food markets, hipster vibe, great energy and unforgettable memories.. This was one of the best Autumn getaways we could have done. And we have enjoyed that with every breath. We got home exhausted because we hardly rested (this was supposed to be our holiday) – but I mean, how could you rest and not do anything in a country where people never stop living?! We had the most amazing time and I hope we will be back soon. Very soon!

We stayed with my boy´s sister´s family for 5nights. How lucky we were! We got a chance to see the beautiful South of Germany. We starred at beautiful sunsets; walked through apple fields; we went apple picking which was like a dream to me.. I was trying hard to savour each and every bite of that crispy, autumn-y apples that I hand-picked myself for as long as possible. I ate the apples freshly fresh right from the trees, still with a bit of raindrops on them; I ate them for snack, I ate them for breakfast, lunch and dinner. I couldn´t get enough of that amazing flavour of such a simple but gorgeous fruit.

We then got back to England. And I wanted that gorgeousness again. And this is what happened.
Scones are typical buscuit-like cakes that are eaten all over England. Traditonally made with flour, butter, sugar, milk and eggs – these cakes are eaten for an afternoon tea celebration, where they are filled with clotted cream and strawberry jam. Typical British treat loved by everyone. Here, I made a beautiful twist on this classic by using nutty spelt flour, almost no sweetener at all and some plant based milk. And this is to die for. .

Beautiful and warming spelt scones baked with apple, cinnamon, oats and served with blackberry-orange compote.Topped up with hazelnut butter. This is like having autumn on a plate. Oh, and that smell when they are being baked? It´s like you want to wrap yourself in a blanket, put thick, knitted socks on, hold hot chocolate in your hands and listen to the wind that sneaks into your house through old windows.. Embrace the autumn, munch on apples, stay warm and make yourself these. And be happy together.

Spelt and Apple Scones
(makes around 12-15 scones)

2 1/2 cups spelt flour (plus a bit more for dusting)
1/2 cup rolled oats
1/2 tsp sea salt
2 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
1 tbls honey or maple syrup (optional)
100 g proper butter (unsalted,organic)
1/3 cup milk of your choice (almond, rice, coconut, oat..)
1 beautiful, large apple; shredded

Preheat your oven to 220°C. Line a baking sheet with baking paper.
Mix together spelt flour, salt, cinnamon and baking powder in a bowl. Cut the butter into smaller chunks and rub it into the flour mixture until crumble-y like.
In a small bowl, whisk together milk, honey if using and vanilla. Add it to the flour mixture together with your apple. Mix until just combined. You don´t want to overwork the dough.
Sprinkle a bit of spelt flour on your worktop. Transfer the dough on the floured worktop and flatten it a bit with your hands. Sprinkle the top with rolled oats and using a rolling pin, gently press the oats into the dough and flatten it into fairly thick, about 2-2,5 cm.
Using a round cutter (or knife) cut out beautiful circles and transfer them onto your baking sheet. Bake for about 20 minutes or until golden brown and smelling fantastic-just like an autumn!
Serve warm (or room temeperature) with blackberry compote and hazelnut butter. Or simply with butter next to a hot chocolate.
Enjoy!

Quick Blackberry and Orange Compote 

2 cups fresh or frozen blackberries, use best quality you can
1 organic orange
splash of vanilla extract
1 star anise

Put your blackberries into a sauce pan. Juice your orange and cut all the leftovers into small pieces. Add it all to blackberries together with vanilla and star anise. Bring the mixture to a boil and then turn the heat down and let it simmer until a bit mushy. Cook for about 10 minutes. Let cool and transfer to a glass jar. Store in a fridge for up to 1 week.
I don´t tend to sweeten it as I find the natural taste of blackberries and orange to be enough. But if you want to, you can sweeten it with some maple syrup or honey. If you will use honey, add it to the compote once it´s cool- you don´t want to lose all of the goodness that´s in the honey. :)

 

——–

Po 4 rokoch, pocas ktorych sme si vzdy hovorili ´Ano, pojdeme do Nemecka coskoro.´,sa nam tam konecne podarilo vycestovat. Zabestelovali sme si 3 rozlicne letenky, zarezervovali hotel v centre Berlina a naplanovali si vylet s nasim najlepsim priatelom, s ktorym sme sa stretli priamo v Nemecku.

Domov sme sa vratili par dni dozadu, no poviem vam, ze myslou som stale este niekde v Nemecku a bludim po ulickach Berlina. Razny chlieb kazde rano, zbieranie jablcok, luskanie orechov, Oktoberfest, nadherne slnecne dni, prechadzyk po jablkovych poliach, Jablckovy jarmok, stracanie sa v uliciach Berlina, nachadzanie uzasnych restauracii s neodolatelnym jedlomo, food markety, hipsterska vibracia mladych ludi, uzasna energia a nezabudnutelne momenty.. Toto bol ten najlepsi jesenny utek do sveta, aky sme mohli zazit.

A uzili sme si to poriadne, kazdym jednym duskom. Domov sme sa vartili vycerpani (narozdiel od nasho zameru si v Nemecku oddychnut), no nedalo sa inak. kto by uz len oddychoval niekde medzi styrmi stenami hotela v meste, kde si ludia len tazko prestanu uzivat ?! Mali sme sa uzasne a verim, ze sa do tejto krasnej krajiny vratime skoro. Velmi skoro!

Prvych 5noci sme mali moznost ostat s mojho chlaca sestrou a jej rodinou. Aki sme ken boli stastlivi! Mali sme sancu vidiet krasy juzneho Nemecka mihnutim oka. S uzasom sme pozorovali zapady slnka; prechadzali sme sa po poliach plnych jablkovych stromov; zbierali sme jablcka, co bolo pre mna ako jeden z tych najkrajsich snov.. Kazdy jeden hryz jablcka som sa pokusala si vychutnavat co najdlhsie to len slo.. Cerstvo cerstve jablcka, ktore som si sama odtrhla zo stromu a na ktorych sa este stale drzali kvapky dazda z mokrych ran; jedla som ich cerstvo cerstve surove, jedla som ich ako ten najsladsi dezert; jedla som ich na ranajky, na obed ba aj na veceru. Nemohla som sa nasytit tej jednoduchej a tak perfektnej chuti.

Ked sme sa vratili domov do Anglicka, to bozstvo som chcela opat. A po troche kreacii som nam upiekla tieto krasky.

Scones, nieco ako kolaco-keksiky, sa tradicne pecu z muky, masla, cukru, mlieka a vajicok a vychutnavaju sa ako sucast Britskeho ´caju o 5tej´, kde si ich Briti plnia hustym smotanovym kremom a jahodovym dzemom. Je to typicka Britska oslava caju a nieco maleho k nemu. Moja verzia je upecena z uzasnej spaldovej muky orieskovej chuti, trosku rastlinneho mlieka, postruhaneho jablcka a skoro ziadneho sladidla, co veru ani je treba. A su neuveritelne lahodne..

Krasne vonave a teplucke spaldove scones pecene s jablckom, mletou skoricou, vlockami a podavane s teplym cernicovo-poamarancovym kompotikom. A navrchu potrete s lieskovo-orieskovym maslom. Je to ako keby ste si preniesli celu jesen rovno na tanier. Oh, a ta vona, ked sa pecu? Mate chut sa zababusit do teplej deky, navliect si na seba tie najhrubsie strikovane ponozky, v ruke drzat horuce kakao a pocuvat vietor v stromoch pomedzi male skarky v starych oknach.. nasajte do seba caro jesene, pochutnavajte si jablckach, zostante v teple a upecte si tieto lahodne scones. A budte spolu vsetci stastni.

Špaldovo-jablkové scones
(12-15 scones)

2 1/2 salky spaldovej muky (plus trosku naviac na podsypanie)
1/2 salky ovsenych vlociek
1/2 lyzicky morskej soli
2 lyzicky prasku do peciva (bezfosfatovy)
1 lyzicka mletej skorice
1 lyzicka vanilkoveho extraktu
1 lyzica medu alebo javoroveho sirupu (moze byt, nemusi)
100 g poriadneho poctiveho masla (organicke)
1/3 salky mlieka podla vlastnej chuti (mandlove, ryzove, ovsene, kokosove..)
1 krasne, velke jablcko; postruhane

Predhrejte si ruru na 220°C. Plech an pecenie si vylozte papierom na pecenie.
Vo vacsej mise spolu zmiesajte spaldovu muku, prasok do peciva, sol a mletu skoricu. Maslo pokrajajte na mensie kusky a prstami ho vmasirujte do muky az dovtedy, dokym vam nevznikne mrvenicka.
V mensej miske spolu zmiesajte mlieko, med ak pouzivate a vanilkovy extrakt. Vlejte to do vaseho mucneho zakladu spolu s nastruhanym jablckom a premiesajte dokym sa cesto nespoji. Davajte ale pozor, aby ste cesto zbytocne neprepracovali. Staci vymiesat len dovtedy, kym sa vsetko nespoji.
Cesto prelozte na jemne pomucenu dosku a rukami trosku roztalcte. Posypte vlockami a valcekom na cesto prejdite po vrchu tak, aby sa vlocky pekne ´vlepili´ do cesta. Vyvalkajte cesto na hrubku cca 2-2,5 cm. Vykrajovatkom na cesto z neho povykrajujte kruhy, ktore vedla seba poukladajte na vas pripraveny plech.
Pecte asi 20 minut, alebo dokym nie su scones krasne vonave – musia vonat ako ta najkrajsia jesen! :)
Podavajte teple (alebo v izbovej teplote) s cernicovym kompotom a lieskovco-orieskovym maslom. Alebo len jednoducho natrite s poriadnym poctivym maslom. Mnam.
Dobru chut!

Rýchly kompótik z černíc a pomaranča

2 salky cerstvych alebo mrazenych cernic
1 bio pomaranc
splech vanilkoveho extraktu
1 badian

Cernice si dame do hlbsieho kastroliku. Odstavime si pomaranc a vsetok pomarancovy zbytok si nakrajame na kusky. Vsetko pomarancove pridame ku cerniciam aj spolu s badianom a vanilkovym extraktom. Privedieme k varu a varime na strednom ohni cca 10 minut – dokym nam cernice nezmaknu a nezacnu vytvarat krasnu, hustu omacku. Odstavime z ohna, vyberieme kusy pomaranca a badian a nechame vychladnut. Skladujeme v sklenenej flaske v chladnicke cca 1 tyzden.
Ja osobne kompotik nesladim, pretoze ta naturalna chut cernic a pomaranca je naozaj uzasna a dostacujuca. Ale ak mate sladky jazycek, jemne dosladte javorovym sirupom alebo medom. Ak pouzijete med, pridajte ho do kompotiku az po tom, ako ho dovarite, aby ste zbytocne neprisli o cenne latky v mediku. :)

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